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Printable recipe below! Looking for a quick and easy yeast roll recipe? Look no further than these easy dinner rolls! These rolls will be perfect for a special occasion or as a simple snack.
Used in this video:
ChefsTemp Finaltouch X10: https://bit.ly/3prT4Bm
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Bertha Cowboy Stove https://bit.ly/3AOYB8y
Dutch oven trivet https://www.kentrollins.com/shop
10 inch Lodge Dutch oven https://amzn.to/2lJmDgG
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Cowboy Hat: Chazhatz.com
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0:00
Folks do. Y'all know how long it takes to reach perfection? One hour
0:05
These are the easiest East rolls you'll ever make. Hey
0:17
I got the biggest tip for y'all. It's a secret. Really? It is, but I'm gonna share it with you
0:22
The thing that's gonna make the best bread you ever cooked in your life in one hour
0:26
What is it is not what you're thinking? No, it's not. What is it
0:30
It is a chef's temp thermometer. I wanna thank them for sponsoring this video
0:34
It's gonna make your bread better. It is because you're gonna cook it to the right temperature for that and to get you all ready
0:41
for your holiday. Bacon chef's temp is what? Offering a discount? What
0:46
Oh my gosh. I'm gonna get me some more of these. There'll be a link down there below to where you can get you
0:50
One of these don't miss out on this. You'll be having the best holiday season ever
1:02
You know, you don't wanna stress yourself out in the kitchen during the holidays. It gets really hectic and you're thinking to yourself
1:08
I don't have a lot of time to be doing this, but folks. This is really easy
1:12
Get you a sauce pot right over there. Bring it over here to the wagon
1:15
If you ain't got a wagon, set it on the counter, one cup of water
1:20
two tablespoons of melted butter. And I'm using Kerrygold because we want it to be the best and a half a cup of milk or
1:30
cow juice and two tablespoons of sugar. 12, give that a good stir and
1:39
I'll meet you all over there at Bertha. Now when you get this over to your stove
1:43
put it on medium low heat because we want to gradually warm this up
1:47
We do and this is tip number one. It is. Remember that chef's temp
1:52
we gotta bring this temperature up to 110 and then we'll proof that yeast in there
1:57
I used to just say, oh, that's warm enough. I'll just put the yeast in there
2:01
But folks, I was letting some bread rise an hour and a half, something like that to get it where I wanted it to make
2:06
this work best. Make sure that you use this. You get that to 100 and 10 degrees
2:11
You're gonna get the rise that you need and we'll get ready to make us some bread
2:25
Let's get it poured in there. Let's do we reach that magic temperature of 100 and 10 degrees
2:31
One tablespoon of dried yeast, which is nearly two of them packets
2:36
It is get that in there. We're gonna whisk this up just a tad and then we're gonna set this in a warm spot for
2:44
about five minutes and we're gonna let it proof itself. I've got 3.5 cups of flour here and a teaspoon of salt
2:51
We're gonna put it in gradually and sort of fold it in as we go
2:56
You don't want to get it all in there at once. Just make sure you keep stirring every time you add some
3:08
So let me get a little flyer on this board if it'll stay on there without blowing away in the southwest wind today
3:15
that's blowing about 30 when you go to need dough. And so many times people
3:20
especially if they're making it for the first time, they sort of just get in here and just go to pulling that bread all apart
3:25
No, you just wanna fold this over and need this, just keep going back and forth because you
3:31
you don't want to get this dried out. But you do want it to be a
3:35
to where it's very pliable. Always tell people I know how bread's gonna taste
3:40
by the way it feels and this feels really good. It's sort of got that spongy effect when you touched it
3:46
but you see it's not sticking to my hands. So I think we're in pretty good shape
3:52
Just keep kneading it around here. We're gonna need it for about five minutes or if you've got one of them stand mixers
3:57
That's got a dough hook on there. You're gonna save yourself some arthritis and some time
4:02
but needed about five minutes. We'll be in good shape. Well
4:11
when you've got her needed for about five minutes, just go ahead and boil it back up there
4:15
Take you a good bowl, grease it with some of that butter spray, whatever you got
4:20
just place this in there. Get you a warm wet dishcloth or a paper towel lay right over the top
4:27
We're gonna let this rise for 15 minutes. It is 51 degrees out here
4:32
We ended up putting the bread over there sort of in one end of birth of trying to get it to rise till it was
4:37
doubled in size, but it didn't quite get there. It got close
4:41
It did. I just want you to put that out here and let's just punch it down and then let's
4:50
cut it right here down the middle and then we're gonna cut it again because this is gonna make about a dozen biscuits
4:59
Isn't that right? Shannon rolls, I'm sorry, 12 rolls. Do you all know the difference between a roll and a biscuit
5:07
Both of you can put gravy on. I need you to divide them into 12 equal pieces and roll them up to where they're all
5:14
the same. If
5:32
you're gonna cook these in the house, pre heat your oven to 400 degrees, we're gonna cook them for about 20 minutes we are
5:38
Now, if you're cooking them outside and really, it's in cooler weather like it is today
5:42
Prew, warm your Dutch oven. Ok. Don't pre heat. It just Prew
5:47
warm it to where it is come pretty close to room temperature
5:50
then we'll get it on some coals and we'll bake these. Now
6:10
we got these on a tall trivet today and if y'all are wondering what a trivet is
6:13
we got them on the website. It'll really help your bread cooking or baking in a Dutch oven because it gets you up off the
6:19
ground. Coals on top, coals underneath wind is blowing today. Y'all seen that
6:23
So we're gonna rotate probably more often than we would. If it wasn't blowing lid will go one way bottom will go the other even
6:31
out any hot spot that we may have. But we're gonna check this bread often in this wind today
6:36
Now, if y'all are new to Dutch oven cooking, be sure and check out our playlist because we're gonna guide you all through the steps
6:41
of how to bake, cook anything in a Dutch oven. When you get to that golden brown pointer
6:46
you're about 15 minutes in the oven. Be sure and get that probe out because you wanna probe that bread
6:52
Yes, you do. We're gonna try to get that between the temperature of 202 110
6:56
That's when your bread's gonna be at its best. So remember, check for that golden brown watch that timer
7:02
And if you're outside cooking in the wind, rotate off it, get
8:06
the dinner table ready because hey, you want to serve it while the bread is hot
8:10
You've seen us rub a little that carry gold butter on there. But I wish y'all was here
8:14
Can you smell that? Smells like a yeast roll? It does. And we probed looky there
8:20
All the good steam coming out of there. Air light and fluffy
8:25
That's what we're after. I'm just gonna go ahead and take this first bite right here
8:31
Hm. Oh my gosh. Shannon. I love you so much. That's the best bread I ever eat in my life
8:37
Made me want to do the holiday dance chop that turkey chop him. Take him over here and throw them in the fire
8:43
Whoop. Whoop. That is some good bread folks. Pardon me? While I eat the rest of this
8:49
Oh my God, it's good. Oh, gotta get a pup out here about what he's doing in there
8:59
I gotta get my taste tester out of here. It's cold and he's taking a nap
9:03
Hey, come on. Come on, we got work. Come on, come on
9:10
we gotta work. He was in there taking a nap. How am I gonna know if this was any good
9:19
If you don't taste it? Would you let me see? Hang on
9:24
It's all right. Just stay right there. Look here. Would you like a piece of bread
9:29
Oh yeah, it's worth waking up for, wasn't it? Uh Oh, you want another one
9:34
Ok, thank you, buddy. We are very thankful to have you. We are
9:38
I'm gonna put you down now. You've been napping in the pickup. Them is so good and I hope you can incorporate them into your
9:44
family meals, your holiday meals because folks guess what? Remember it just took one hour to make these
9:50
I mean, hey, it's the best thing ever. It is. But also I'd like to thank the folks at chef's temp
9:56
We, it is a good product and remember, don't forget about that code. Chris Christmas time is coming
10:01
Christmas time is coming. Stuff them in the stocking, wrap them in a box
10:05
You can't go wrong with these. Get you a chef's temp. You'll be a better cook for it
10:09
But it is with great pride, honor and privilege that I tip my hat to all our servicemen and women and all the veterans who
10:15
have kept that old flag. A fly. I commend you all. I do the rest of you
10:19
Come on in here. Get close. I'm gonna give you a big old hug with one yeast roll in my hand
10:25
God bless you each and every one and I'll see you down the one hour yeast roll trail
10:32
Mhm. Mhm. That's a good texture to it. Oh, wow. That's
10:44
good. I'd eat them for Thanksgiving Christmas and every day
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